These tarts have the very best filling I’ve ever tasted. Grandma baked them for a local hotel/motel back in the ’70s and I’ve enjoyed baking them many times over the years.
|1 1/2 cup||brown sugar|
|1/2 cup||corn syrup|
|1/2||to 2/3 cups butter at room temperature|
|3/4 cup||walnuts or pecan crumbs|
– Mix all ingredients together
with beaters until very foamy-frothy, about 3 minutes, except Pecans or
walnuts and Raisins. I usually sprinkle several raisins and pecan/walnut
crumbs in each shell then pour the mixture over top. Try to get a
pastry circle cutter that makes a tart-shell that comes up the rim of
each muffin tin hole because the filling usually boils over. My best
cut-out red lid is 4.75″ wide.
– I PAM my muffin tins really well, since when the mixture boils over, it hardens and may break the shells when trying to remove tarts from pan.
– BAKE at 425-450° F for about 8-9 minutes. Lower heat to 350°F and continue baking until filling is set, and pastry baked, about 18 minutes longer.
– REMOVE from oven and put on grills to cool a couple minutes then try to pry them out of muffin tins before the spills harden, to keep shells intact.
– This recipe fills 24 tart shells about 2/3rd full before baking.
THE VERY BEST ! ! ! !